This recipe was reconstructed by Jeff Berry by watching an old bartender in Playa del Rey mix the best Grog he’d ever tasted by adding heated, (thus runny and mixable) honey to the drink as called for in Don’s original recipe. He then discovered a Navy Cookbook from 1950 to which Don had detailed how to mix honey and water half and half, heat to dissolve and then refrigerate till needed, much like making simple syrup.

The requisite ice-cone can be made by purchasing a cone mold on-line for use at home. The original method was to freeze shaved ice overnight in a pilsner beer glass with a straw inserted—too much work!